1 3/4 c. sugar
4 tbsp. butter
1 c. self-rising flour
1/2 c. milk
3 c. peeled, sliced fresh peaches or 1 lg. can peaches, drained
2 tbsp. butter
1 tbsp. cinnamon
1 tbsp. cornstarch
1 c. boiling water

Cream 3/4 cup sugar with 4 tablespoons butter. Add sifted flour alternately with milk. Heat peaches in 2 tablespoons butter (if using fresh peaches, add 1/4 cup sugar) and the cinnamon until thoroughly warm. Place the peaches in buttered 8 inch baking pan. Pour batter over peaches.

Mix remaining sugar and cornstarch and sprinkle on top of batter. Pour on 1 cup of boiling water. This will look terrible but do not stir it in! It forms a crust and the peaches are juicy when it is finished. Bake at 350 degrees for 50-60 minutes. Serve warm with whipped topping. Serves 6.